Lemon Tuna Pasta Delight

Reminiscent to a Southern Italian eating experience, enjoy this pasta dish that is palpably light, thanks to the lemon zest that accents this easy to make meal. A spring and summer time favorite!

Lemon Tuna Delight









Serves 4
Ingredients for Sauce

  • 4 Tablespoons Olive Oil
  • 2 medium size garlic cloves (peeled)
  • 1 teaspoon red pepper flakes
  • 10 cherry tomatoes (washed and cut in half)
  • 1 Tablespoon Capers
  • 3-6 ounces of tuna (May use canned or pieces cut from a tuna steak.)
  • 1/2 teaspoon salt
  • 1 Tablespoon parsley torn into smaller pieces
  • Lemon Zest of 1/2 lemon. avoid cutting white pith. (Lemon should appear freshly picked with a bright yellow appearance and thick skin.)
  • Juice of half lemon
  • 4 Lemon Rounds (for presentation)
  • 4 Parsley sprigs (for presentation)
  • 250 g of Barilla Pasta

13 minutes
Fill a pasta pot with 8 cups of water, cover with lid, place on stove top on high heat and bring to a boil. Add 2 Tablespoons salt when the water boils, stir with wooden spoon. Add pasta. Pasta should par boil for 8 minutes. Immediately, placing a colander into a clean sink, take the pasta pot using pot holders or oven mitt, pour boiling water and pasta into colander. Add drained pasta to sauce.

10 minutes
Utilizing a large skillet pan, place on stove top on low heat. Add 2 Tablespoons of Olive Oil,1 garlic clove cut in half and red pepper flakes; allow to saute for 3 minutes. Remove skillet from heat. (Carefully, take a fork and remove cooked garlic, discard.) Add tomatoes to skillet cover with lid and place onto low heat once again. After 5 minutes remove lid from skillet and with a wooden spoon gently push down on each tomato to release its juice. Add Salt, Capers, Tuna, 1 Garlic Clove Minced (clove cut into small pieces), Parsley. Cover skillet and allow to continue to simmer for another 3 minutes. Add 2 ladles, (about 1/2 cup), of pasta water (using the pasta starch in the water will serve to better adhere sauce to the pasta.). Using a wooden spoon stir the water and the sauce together. Add cooked and drained pasta to sauce, toss so that pasta is coated by sauce. Add lemon zest, the juice of 1/2 the lemon, 2 Tablespoons Olive Oil gently toss pasta to combine flavors.

Plating Pasta for Presentation
Evenly distribute pasta on each plate. Place a thinly sliced lemon round in the center of each pasta mound along with a sprig of Parsley.

Utensils Needed:
Pasta Pot or tall pan for boiling water with lid.
Skillet with lid.
Tablespoon for measuring
Teaspoon for measuring
Cutting Board
Steak Knife
Wooden Spoon
Zester and Mincer
Large Ladle
Potholder or Oven Mitt

Italian Seafood Pasta


Italians enjoy their surf and turf!  This plate includes: Shrimp, Mussels, Clams, Crab and Lobster. Prep time 5 minutes. Cooking time:  15-20 minutes from stove to table!  This recipe maybe used exclusively for any single item of seafood of your choosing. (ex. Only clams or mussels (use 2 lb.’s) or shrimp (Use 1 -2 lb’s).  Don’t forget to choose a wine

Serves 6 people

  • 4 garlic cloves (minced and set aside. use half for initial sauté, remaining half is added at the end or recipe.)
  • 1/2 cup Olive Oil
  • 1/2 onion chopped
  • 4 Tbsp Parsley ( chopped and set aside)
  • 360 g of Barilla Pasta (Spaghetti or Fettuccine)
  • 1 Tbsp salt
  • 1/2 pound cherry tomatoes (optional)
  • 1/2 lb Clams
  • 1/2 pound Mussels
  • 3/4 cup cream (optional)
  • 1-1/2 cup wine. (0ptional)
  • 1 Lobster Tail (meat loosened and removed from shell)
  • 1/2 pound Shrimp (peeled) or Pre-Cooked Shrimp
  • 1 pound Crab Legs
  • 1 tsp Salt & Pepper to taste.


In one large pan start to boil water.

Place clams and mussels in a colander, wash and scrub shells with cold water.

Second large pan: Healt 1/2 cup Olive oil on Medium heat with two garlic cloves for 3 minutes. Remove from heat.

Add onions,  1/2 lb. Raw Shrimp, Mussels and Clams (and tomatoes optional).  Return pan to medium heat. FYI: Immediately cover dish to avoid hot oil splatter. Pour cream and wine onto fish. Cook together for 3 minutes.

At this time remove pasta from box and add Pasta ( Barilla Spaghetti or Fettuccine) to salted (1 tbsp salt) boiling water allow to boil for 8 minutes.

Place loosened lobster meat from the lobster tail, Pre-cooked Shrimp, Crab and 2 minced garlic cloves and parsley to the cooking mussels and clams. Allow to warm together for 2 minutes.  Add 1 tsp Salt and Pepper to taste.  Cover remove turn off heat. Add 2 ladles of pasta water to simmering seafood.

Drain water from pasta and Add Pasta to seafood carefully turning both, incorporating seafood and pasta together for about 2-3 minutes.  Drizzle fresh oil on seafood and pasta garnish with chopped parsley.

Buon Appettito!

By Kimberly Crocker

Waldorf Salad

Waldorf Salad


2 c’s chopped apples

1 ¼ c chopped celery

½  c. chopped walnuts

6 c. mixed greens


1/3 c. nonfat vanilla yogurt (substitute for 1/3 c. mayonnaise)

dash allspice

2 t. sugar

1 t. lemon juice

For presentation

5-6 twisted lemon pinwheels

Simple Spaghetti Basil & Tomato Sauce

Simple Spaghetti Basil & Tomato Sauce

1 medium onion

2 Tbsp Extra Virgin Olive Oil  (EVOO)

28 oz tomato sauce

1 tsp salt

1/4 cup milk

10 Basil leaves

120 grams Spaghetti

In a large pan bring 1 quart of water to boil.

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low.

Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.)

Allow to simmer for 20 minutes. Add basil leaves to sauce at end of simmering time.


Place Spaghetti in large pan of boiling water and allow to boil for time indicated. Drain water from spaghetti.

Serve Spaghetti with a 1/4 c of sauce

Add Parmesan cheese on top for a delicious bite of dinner!



Nutrition Facts  Cal 149  Cal from fat 125   Sodium 391mg  Carbohydrate 48g

Note: The fat in this recipe contains heart healthy alimentary fat made of  monosaturated fat (oleic acid) and polyphenols.


By:  Kimberly Crocker

Pita Pocket Tacos

Pita Pocket Tacos can be made as a delicious vegetable or a meaty meal. Spray with a lime wedge to bring out the many flavors!

1/2 pound lean ground meat 2 Tbsp. water (optional)

1/2 cup yellow pepper, sliced

2 Tbsp. tomato sauce

1/2 cup onion

1/8 tsp ground cumin

1/4 tsp. salt 

1/2 garlic clove, minced

Chopped finely 2 ounces low fat Monterey Jack cheese

Lettuce, shredded

1 Tomato, chopped

1 Avocado diced

1 pocket (pita) bread, cut in half

Brown ground meat and drain off fat.

Add onions, pepper and salt; cook until tender, about 10 minutes.

Combine garlic and cumin together. Add water to garlic and cumin, stir, then add to browned meat.

Stir in tomato sauce.

Simmer on low heat for about 10 minutes.

Warm pocket bread in toaster or oven.

Stuff with ground meat mixture and garnish with lettuce, tomato, avocado and low fat cheese. Serves 2.

NUTRITION FACTS (per serving) – Calories 480 ~ fat 25 g ~ calories from fat 230 ~ sodium 285 mg ~total carbohydrate 29 g